Main navigation

Hoisin-Glazed Vegan Meatballs

As the evening sky fades from orange and pink to the densest shade of blue, twinkly lights from the festively dressed noble fir illuminate the room, spilling warmth. Spirited laughter and the jingle of cocktail glasses are heard above Bing Crosby’s croon. Good cheer is served over ice. Warm smiles appear. Winter rose and pine-scented candles dance to White Christmas. Savory, sticky-sweet hoisin-glazed vegan meatballs soak into thick cocktail napkins as trays are passed and first bites are taken. Guests are filled with glee.

In the half-light of dusk, putting the finishing touches on your holiday soiree should be simple, straightforward and delicious. ⏰ Ready in just 30 minutes, these fuss-free hoisin-glazed vegan meatballs ring all the holiday bells. They’re made using a mixture of toasted walnuts, tempeh, garlic and scallions—then baked to golden perfection and brushed with a bbq-like hoisin-glaze. Perfect for grabbing with a party toothpick, dipping into extra hoisin glaze or devouring on the spot, these protein-packed “meatballs” are rich, tangy, sumptuous crowd-pleasers.

Topped with toasted sesame seeds and fresh scallions, hoisin-glazed vegan meatballs are the ultimateholiday party hors-d’oeuvres!

Toppings

Instructions

Pre-heat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Add all vegan meatball ingredients to a high-speed food processor. Pulse (do not grind) about 20-30 times until the vegan meatballs are coarsely mixed.

Wet your hands and use a 1/2 tbsp measuring spoon to scoop out vegan meatball mixture. Roll the scooped portion with your hands into a round “meatball.” Place rolled vegan meatballs onto the parchment lined baking sheet (an inch or so apart) and bake for 15 minutes; flipping the meatballs half-way through (to avoid burning on one side and flattened meatballs).

As the meatballs are baking, make the hoisin glaze. Start by adding cornstarch to warm water in a small bowl. Stir to dissolve.

Add all remaining glaze ingredients to a saucepan or skillet. Bring to a low simmer over medium-low heat. Add the cornstarch/water mixture. Stir frequently and cook until the hoisin glaze becomes slightly thick (about 3-5 minutes). Set aside to cool.

Remove vegan meatballs from the oven and let cool ever so slightly. Brush the hoisin glaze onto the meatballs (or carefully roll the meatballs in the glaze).

Top with sesame seeds and scallions. Serve warm.

Notes

If you’re a sauce lover, consider doubling the hoisin glaze recipe and serving on the side as a dipping sauce!